Do you still have some canned pumpkin puree hanging around after Thanksgiving? It’s soup weather now, so turn some of those cans into some delicious and creamy pumpkin soup that you can make in the crockpot.
Pumpkin Soup in the Slow Cooker
I had actually never had slow cooker pumpkin soup before making this, and now it’s on my list of things to make again and again! For those of you that prefer a vegan option, simply swap out the chicken broth for vegetable broth and skip the half & half garnish. This soup is also gluten free.
RELATED: Here’s some more comfort food for you – crockpot mac and cheese!
This winter warm up is easy to throw together and can cook while you are out running errands, shopping or picking up kids.
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As always, a full printable ingredient list and directions are at the end of this post.
For this recipe you will need the following supplies and ingredients:
- 1 cup chopped onion
- 2 stalks celery, chopped
- 2 carrots, chopped
- 4 cups chicken broth
- 2 cans pumpkin puree (about 4 cups)
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon turmeric
- 1/4 teaspoon freshly ground black pepper
- Half and half, for garnish, optional
- Fresh parsley, for garnish, optional
Combine all ingredients in slow cooker and cook on high for 4 hours.
Transfer contents of slow cooker to a blender or food processor. You can also leave the ingredients in the crock and use an immersion blender. Process the soup until smooth.
Ladle hot soup into bowls. Add a teaspoon of half and half to the top of the soup and swirl it with a knife. Top with a sprig of fresh parsley.
More Pumpkin Recipes
- Roasted Pumpkin Seeds
- Mini Pumpkin Whoopie Pies
- Pumpkin Cake Mix Cookies
- Pumpkin Bread with Maple Glaze
- Pumpkin Chicken Pot Pie
Pumpkin Soup for the Slow Cooker
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 cup chopped onion
- 2 stalks celery chopped
- 2 carrots chopped
- 4 cups chicken broth
- 2 cans pumpkin puree about 4 cups
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon turmeric
- ¼ teaspoon freshly ground black pepper
- Half and half for garnish, optional
- Fresh parsley for garnish, optional
Instructions
- Combine all ingredients in slow cooker and cook on high for 4 hours.
- Transfer contents of slow cooker to a blender or food processor. You can also leave the ingredients in the crock and use an immersion blender. Process the soup until smooth.
- Ladle hot soup into bowls. Add a teaspoon of half and half to the top of the soup and swirl it with a knife. Top with a sprig of fresh parsley.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It's important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Louise Demontigny says
Can we add some squash or sweet potato to the pumpkin soup in adjusting the quantities? We want to make it and serve in in small pumpkins at dinner…tks
Amanda Formaro says
Sure!
www.globalmuaythai.com says
Do you mind if I quote a few of your posts as long as I
provide credit and sources back to your website?
My blog is in the very same niche as yours and my users would
definitely benefit from a lot of the information you provide here.
Please let me know if this alright with you.
Thank you!
Amanda Formaro says
For the purposes of featuring a post from Amanda’s Cookin’, you may use one photo that must be credited and linked back to the appropriate post on this blog. Please do NOT copy and paste anything (such as ingredients and directions) from this website as it constitutes a violation of the AF/AC copyright.
Thanks!
Marilyn Waltz says
Your pumpkin soup recipe will not print. Your peanut brittle does print..just thought maybe you wanted your tech people to correct.
Amanda Formaro says
Hi Marilyn. I was just able to successfully print the pumpkin soup recipe. Did you use the print button at the end of the post? There’s a small picture of the soup and just below that is the print button.